Chemical Characteristics of Fine Particles Emitted from Different Chinese Cooking Styles

Abstract

Cooking process was regarded as one of the most significant contributor to fine particles (PM 2.5 ) in ambient atmosphere and its chemical characteristics would be great different among various cooking styles. In this study, PM 2.5 emitted from four different Chinese cooking styles, including Home cooking, Shandong cuisine, Hunan cuisine, and Barbecue, were collected using a dilution sampling system. Then, PM 2.5 mass concentrations were weighted, and its chemical composition were analyzed. It was found that Barbecue emitted PM 2.5 concentrations with the highest level, followed by Home cooking, Shandong cuisine and Hunan cuisine. PM 2.5 emission amounts and emission factors were also estimated according to the measured data. Home cooking notably had the highest levels. The difference between Barbecue and other cuisines of PM 2.5 chemical profiles were the largest by using the coefficient of divergence (CD) method. The predominant chemical composition was organic carbon (OC) in PM 2.5 . The main water-soluble ions were Na + , SO 4 2-, NO 3 -, Cl -, and Ca 2+ , and Fe, S, and Ca had made up a big proportion of element. Little difference had been found between the mass fractions of n-alkanes and polycyclic aromatic hydrocarbons (PAHs) from different cooking cuisines. However, Barbecue displayed the highest mass fractions of organic acids in cooking fume.

Source Apportionment and Influencing Factor Analysis of Residential Indoor PM2.5 in Beijing

“…F3 and F5 were recognized as indoor source (cooking and smoking) factors, where their contribution was 20.2%. Chemical elements in cooking fumes has been analyzed in several studies, and contents of Al, Zn, Mg and Ca were relatively high in PM 2.5 samples from different kitchens [ 41 , 42 , 43 ], and Zn was considered to be one of the most abundant metals in cooking fumes [ 41 , 43 ]. In this study, data of 14 houses without smoking and window opening in heating season were analyzed in Table 4 , and found that Zn and Ca may be related to indoor cooking.…”

“…Besides, we did not choose elements representing indoor cooking for multiple linear regression analysis. Though we collected some information related to indoor cooking, such as frequency of cooking, kitchen door and hoods used during sampling, etc., that was not enough because the concentrations of elements from indoor cooking can be greatly influenced by the cooking style, oils and foods used for cooking [ 41 , 42 ], and information about these variables were not collected in this study. Another reason is most of the houses in this study did indoor cooking during the sampling period, so the study lacked a certain number of non-cooking houses as a control to compare and analyze the results.…”

“…Indoor sources can also provide chemical elements for PM 2.5 . Elements such as Cd, As, Cu, Ni, Hg, Mn and Al have been detected in cigarette smoke [ 37 , 38 , 39 , 40 ], and Zn, Al, Mg and Ca can be found in cooking fumes [ 41 , 42 , 43 ].…”

Chemical speciation, including polycyclic aromatic hydrocarbons (PAHs), and toxicity of particles emitted from meat cooking operations

“…PAH production from charbroiling cooking is a function both of the fat content of the meat and the proximity of the food to the heat source, and can be reduced by cooking for longer periods at lower temperatures (Phillips, 1999). Previous studies have shown that meat charbroiling processes exhibit higher PAH emissions than other cooking styles (McDonald et al, 2003;Wang et al, 2015).…”

“…For example, K can be used as a marker of cooking PM emissions. Other metals such as Fe, Cu, and nickel (Ni) can be leached from the stainless steel surfaces under high cooking temperatures (Wang et al, 2015) or even the control technologies themselves (e.g., the stainless steel in-hood cartridges utilized in CT1). Fig.…”